Potato and Vegetable Broth
If broth is not going to be used immediately, cool it to room temperature by immersing the pot in a bath of cold water; refrigerate or freeze promptly.
YIELDS 8 cups
INGREDIENTS
- 3 baking potatoes
- 1 large leek
- 6 carrots
- 6 stalks of celery
- 3 medium zucchini
- 4 large onions
- ½ pound fresh mushrooms (any kind)
- 1 whole head of garlic
- 10 peppercorns
- 8 sprigs fresh thyme (or 1 tablespoon dried)
- 8 sprigs fresh flat-leaf parsley
- 3 bay leaves
Without peeling them, clean, then chop the potatoes, leek (white light green parts only), carrots, celery, and zucchini. Quarter the onions and mushrooms; do not discard any parts. Slice off the very top of the garlic head, just enough to expose the tops of the cloves.
Place all the ingredients in a soup pot. Add enough cold water to cover the vegetables; then add more water until its level is about 6 inches higher.
Bring to a boil, then reduce to a simmer. Cook for about 1¾ hours. Squeeze the liquid out of the vegetables, adding the liquid to the broth. Strain.
Broth — the Foundation of Soups
Many soups start off with a broth, or stock. Broths are basically the liquid remnants of boiled meat, poultry, seafood, and/or vegetables along with some seasonings. The finished product is often robust and rich in flavor. Broths are also used in a lot of sauces and other dishes. In supermarkets, broths can be bought in the form of cubes, powder, or liquid in cans or jars.
